Food Service Director

Join our Camp team as the Food Service Director!
Camp Description
YMCA Camp Potawotami has provided friendship and fun, challenges and character-building in a beautiful, safe environment for over 95 years. Located in Lagrange County about 40 miles north of Fort Wayne, we sit along the shores of Blackman Lake on over 210 acres of woodlands, meadows, wetlands and hiking trails for you to explore.  During the school months we serve over 50 school groups and 20 retreat groups.  Summertime brings over 800 campers to Camp Potawotami.  At YMCA Camp Potawotami, we focus on the ABCs of Camping - working to increase camper's sense of accomplishment and belonging while they learn about positive character traits and values.
Job Description

Camp Potawotami has an opening for a Food Service Director. Under the guidance of the Executive Director, the Food Service Director is responsible for the meal planning and preparation, supplies, upkeep, equipment, cleanliness and staff for Camp’s Food Service. The ideal candidate will be resourceful, detailed, organized, and a problem solver.

Qualifications
  1. Must be at least 21 years of age with a valid driver’s license.
  2. Bachelor’s Degree in a related culinary or hospitality field is preferred. A combination of equivalent work experience, education and training may be considered with at least 5 years of food service and supervisor experience.
  3. Skills in supervision, budget management, and project management.
  4. Ability to stand on feet for extended periods of time; walk stairs; lift/carry up to 50 lbs.  
  5. Effective communications skills in written and verbal essential functions. 
  6. ServSafe certification or ability to obtain ServSafe certification. 
Essential Functions
  1. Develop, maintain and implement all cooking standards, procedures and menus.
  2. Ensure camp kitchen and related area/equipment are clean, well maintained, and functioning properly.
  3. Serve as the lead kitchen supervisor and head cook. Oversee the hiring, training, and supervision of seasonal kitchen staff.  
  4. Foster meaningful connections for the guest to Camp and serve as a leader for improving camper satisfaction.
  5. Purchase, organize and manage food service inventory and waste management.  
  6. Develop and monitor assigned budget to meet fiscal objectives. 
  7. Maintain records and necessary supplies for the overall operation of the kitchen and food preparation according to related Food Service Standards and Laws. 
  8. Serve as an active member of Camp’s management team, including registration,  maintenance, housekeeping and other office duties during the off season.
  9. Demonstrate effective listening and compassion toward people in all interactions with the purpose of delivering the mission of the YMCA. 

Benefits:

Health and dental insurance, HSA with YMCA contribution, 12% employer-funded retirement plan upon eligibility, employee wellness program, life insurance, long term disability, paid time off and holidays, career development and training opportunities, free YMCA family membership, many free and discounted programs, a great family-oriented Christian work environment.